End-Of-Summer Relish

• 4 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
• 4 medium onions, quartered
• 4 medium carrots, cut into 2-inch pieces
• 2 medium cucumbers, peeled and cut into 2-inch pieces
• 1 small head cabbage, cut into wedges
• 2-3/4 cups white vinegar
• 1 cup sugar
• 3/4 cup water
• 3 tablespoons salt
• 1 tablespoon mustard seed
• 1 tablespoon celery seed
• Cooked sausage or meat of your choice

1. In a food processor, cover and process the vegetables in batches until finely chopped. Drain vegetables and discard liquid.
2. In a stockpot, bring vinegar, sugar, water, salt, mustard seed and celery seed to a boil. Add vegetables; return to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

medium green, onions, carrots, cucumbers, head cabbage, white vinegar, sugar, water, salt, celery, sausage

Taken from www.tasteofhome.com/recipes/end-of-summer-relish/ (may not work)